deliciously moist carrot cake

★★★★★ 6
a recipe by
Cassie *
Somewhere, PA

I know a lot of folks don't like making scratch cakes...well if you like carrot cake, here's one for you...its super moist, and stays that way need to give this cake a try...Using a yellow cake mix, pudding and I soak the raisins in orange juice the night before, to soften...this is my all time favorite carrot cake...we just love it!! Made this one for a friends she ever gonna be surprised...she love this cake...hope she don't mind me cutting it for a picture!!! LOL! Shared from a dear Friend from Church "Margaret" and tweaked by me... My photos..

★★★★★ 6
serves 12
prep time 45 Min
cook time 30 Min
method Bake

Ingredients For deliciously moist carrot cake

  • 1 - 16.25 oz
    yellow cake mix
  • 1 - 3.25 box
    instant, french vanilla pudding mix , you could use plain vanilla
  • 2 1/2 tsp
  • 1/2 c
    vegetable oil
  • 4
  • 1 c
  • enough
    orange juice to soak raisins - i do this the night before making...a few hours would work ( this step is totally optional)
  • 2/3 c
    orange juice
  • 3 c
    grated carrots
  • 1/2 c
    chopped, walnuts
  • 1 - 8 oz
    cream cheese, softened
  • 1/2 c
    unsalted butter, softened
  • 3 - 31/2 c
    confectioners' sugar
  • 3 - 4 Tbsp
    orange juice, or to spreading consistency
  • 1/2 tsp
    orange extract, optional

How To Make deliciously moist carrot cake

  • 1
    I prepped for this cake last night, grated the carrots, chopped nuts and soaked the raisins. It took a total of 5 minutes to put together. You don't have to soak the raisins, I just like how it plumps them and makes them a lot softer. Preheat oven to 350 degree F. Grease and flour 2 - 9 inch cake pans. Set aside.
  • 2
    In a large mixing bowl, whisk the cake mix, pudding and cinnamon together.
  • 3
    Whisk the eggs, orange juice and oil in a separate bowl. Now, pour this into the dry ingredients and mix well. It will be a thick batter.
  • 4
    Stir in raisins, walnuts and shredded carrots. Stir until well combined.
  • 5
    Pour evenly into the 2 cake pans. I plop them each once on the counter, to release any air bubbles. Bake for 25 - 30 minutes, or until pick comes out clean.
  • 6
    Remove from oven to a cooling rack. Cool for 10 minutes, then remove the cakes, and continue cooling on racks.
  • 7
    Frosting: In a large bowl, beat the cream cheese with the butter until fluffy.
  • 8
    Add sugar, orange extract if using and enough orange juice until frosting is smooth and spreadable. Note: If you don't want the orange flavor, just add vanilla and 3 - 4 tablespoons of cream or milk in the place of the orange juice.
  • 9
    Spread frosting on the bottom cake layer. Then spread on top and sides. I saved some frosting out, to color and decorate. Being it's a birthday cake, had to fancy it up...
  • 10
    Although I have never made this into a 9 x 13, I'm quite sure you could...adjust baking time accordingly. Enjoy!